Posts Tagged ‘sugar’

27
Jul

We All Scream

Written by Sarah. Posted in baking, cooking, DIY, recipe, summer

Hey there! Hope you all beat the heat! Now that it’s cooled down a bit, I can get back to blogging. In case there’s another freakishly hellish heatwave, here’s a delicious Green Tea ice cream recipe to chill us out.

I’m so excited that we now have an ice cream maker! We’ve always wanted the Kitchen Aid attachment. I think it’s one of the main reasons we bought the mixer in the first place. There is probably no feeling greater than digging into a pint of your own homemade ice cream!

Green Tea Ice Cream
adapted from Alton Brown’s vanilla ice cream recipe from “Churn Baby Churn 2”
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1 1/4 cup sugar
1 teaspoon vanilla
4 tablespoons matcha powder

In a saucepan over medium heat, combine half-and-half and heavy cream. Stir occassionally, bring to a simmer, and then remove from heat. Wisk egg yolks in another bowl until light in color. Gradually wisk sugar into the eggs. A little at a time, add small amounts of the cream to the eggs until a third of the cream is added. Then combine the rest of the cream. Return to the saucepan over low heat and stir. The mixture will thicken and coat the back of a spoon. Remove from heat and pour into a container to cool for thirty minutes before adding vanilla and matcha powder. Refrigerate this for 8 hours. Pour mixture into ice cream maker according to the manufacturer’s instructions. Then freeze overnight for desired texture.

It is not a short process but it is well worth your patience!

AB’s recipe is based on a rich, gourmet-style ice cream. The kind you find in those tiny $5 pints at the bodega across the street. Way more delicious than those bargain ice creams you can actually afford to enjoy.

And, if I may just take a moment to brag, I was lucky enough to meet Alton Brown at a surprise book signing a few weeks ago. I had him sign this Polaroid of us. He wanted to know where I got film these days! 🙂

Have you ever made ice cream? What’s your favorite flavor?

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01
Jan

Champagne Cupcakes

Written by Sarah. Posted in baking, holiday

Happy New Years, internet! Hope we’ve all shaken off our 2010 hangovers.

New Years means champagne, of course! So I popped a bottle to make these desserts. If you’ve got an occasion to pop a bottle soon (bridal shower? birthday party? Tuesday night?), these are a really fun way to cook with a little bubbly.

I adapted a recipe from Allrecipes and halved it.

Champagne cupcakes with Sweet Champagne Buttercream (recipe follows)
Yeilds 10 cupcakes

1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter
3/4 cup white sugar
1/2 cup pink champagne
3 egg whites
(I’d like to try it again with 1/4 teaspoon almond extract. The champagne alone wasn’t sweet enough!)

Preheat your oven to 350 degrees F and line your cupcake pan. I used little foil cups. New Years is all about sparkle.

Cream together butter and sugar until fluffy. I use my stand mixer which I am in love with. Sift together the flour, baking powder, and salt. Then add to the creamed mixture. I went about 1/4 of a cup at a time, alternating with the champagne.

If you’re using a stand mixer like me, you’re going to have to transfer your mixture into another bowl because you’re going to whip the egg whites to stiff peaks. This was a bit of a pain in the ass for me because it meant transferring everything, washing the mixer’s bowl and then mixing the eggs (at medium and then on high). And then washing the bowl again…

At this point, your mixed ingredients don’t look like cupcake batter. Mine was thick, almost like a cookie dough but! after the eggs have reached a stiff peak, fold them into the batter. This makes all the difference and after a few minutes of aggressive folding, my batter became smooth and shiny.

Pour the batter into the cups and bake for 25 to 30 minutes. Don’t forget to rotate them if you have a tricky oven like me!

Sweet Champagne Buttercream adapted this recipe at Gimme Some Oven!

1 1/2 cups powdered sugar
1/2 cup butter
1/4 teaspoon vanilla extract (might try almond next time)
a splash of Champagne

Start by creaming your butter and confectioners sugar. I was really patient and it turned out beautiful and smooth.

Then add the vanilla and champagne. I added more to taste. And I guess because I was having a glass myself, why not add more! Be careful, though, you could thin the icing too far with too much liquid.

Ta da!

I iced them and added some black glitter. The glitter was kind of on a whim because I had some left over from Halloween macarons but I think New Years Eve in New York City is all about black glitter.

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